Roast Celeriac, Turkish style.

The last celeriac from the garden, I sewed some more seed for next winter/spring. I roasted it with orange juice and carrots. It was really good. The seeds are tiny, for such a robust vegetable. 

INGREDIENTS:

  • 1 medium celeriac, peeled and cut into chunks about 1 by 1 by 2 centimetres
  • 2 medium carrots, peeled, split lengthways and cut into chunks about 2 centimetres long
  • 1 medium onion, cut into thin wedges
  • 10 cloves of garlic
  • Grated rind and juice of one large orange
  • Juice of half a lemon
  • 1/4 tsp grated black pepper
  • 1/2 tsp salt
  • 4 tbsp olive oil
  • Fresh dill to garnish. 

METHOD:

  • Set the oven to 180C
  • In a large roasting dish, put all the ingredients except the dill, and stir to mix
  • Roast the vegetables for 40 minutes, stirring a couple of times during the cooking.
  • Mix in the chopped dill before serving. 

 

Leave a Reply

Your email address will not be published.